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posted Jan 17, 2017, 11:30 AM by MoCo Bees President   [ updated Jan 17, 2017, 11:36 AM ]




Nonstick cooking spray                                            Honey Lemon Syrup Recipe

¾ cup yellow cornmeal                                           1 cup Honey

¾ cup all-purpose flour                                          Two 3-inch strips of lemon peel

1 ½ teaspoons baking powder                               Juice of 1 lemon

½ teaspoon kosher salt

2 teaspoons lemon zest

4 large eggs

½ cup granulated sugar

¼ cup light brown sugar

1 cup extra-virgin olive oil

½ cup honey

¼ cup sour cream

Honey Lemon Syrup (see recipe)

Fresh berries – optional



Preheat oven to 350 degrees F and adjust the rack to the center of the oven.  Spray a 9-inch round cake pan generously with nonstick spray. 

Combine the cornmeal, flour, baking powder, salt and lemon zest together in a bowl and whisk until blended.

Add the eggs and both sugars to a separate bowl and beat until smooth, 3 – 4 minutes.

Add the oil, honey and sour cream into the egg mixture and beat until combined, 1 – 2 minutes.  Add the dry ingredients in small increments until blended.  Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 35 minutes.  Let cool on a wire rack for 30 minutes, then use a paring knife to loosen the cake from the sides of the pan.  Flip over onto a cake plate.

Use a toothpick to poke holes into the cake, and then lightly drizzle with about half of the Honey Lemon Syrup.  Serve with fresh berries and a little extra honey syrup (whip cream as well, if desired).


Add honey, 1 cup water and the lemon peels to a saucepan over medium-high heat.  Stir and lightly simmer for 25 minutes.  Squeeze in the lemon juice, and then remove from heat.  Remove the lemon zest and cool before using…if you want it to thicken you can add a teaspoon of cornstarch.

MoCo Bees President,
Jan 17, 2017, 11:36 AM